Best Ellie Kriegers Chop Suey Recipes

ELLIE KRIEGER'S CHOP SUEY

Ellie Krieger's Chop Suey image

This recipe comes together quickly and is great for using up leftover chicken or turkey. I made the recipe without the crunchy won tons because the packages were just too large for me when the recipe calls for only 8 skins. If you want some extra crunch, chow mein noodles would be good. We served this over brown rice.

Provided by DDW7976

Categories < 60 Mins

Time 36m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

8 wonton skins, 3X3
2 teaspoons canola oil
1/4 teaspoon salt
1 tablespoon canola oil
2 scallions, trimmed and thinly sliced
3 garlic cloves, sliced
4 cups napa cabbage, thinly sliced
3/4 cup celery, thinly sliced
1 (8 ounce) can bamboo shoots, drained and julienned
2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced
3/4 teaspoon sugar
1 cup low sodium chicken broth
1 1/2 tablespoons low sodium soy sauce
2 tablespoons toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon cooking sherry
2 cups cooked chicken
2 cups cooked brown rice
1 tablespoon toasted sesame seeds

Steps:

Crispy wontons:.
Preheat oven to 375 degrees.
Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
Season with salt and bake for 10-12 minutes, or until browned and crisp.
Transfer to a cooling rack and reserve.
In a large heavy skillet or wok, heat 1T of canola oil over medium-high heat.
Add the scallion, garlic, cabbage, celery, bamboo shoots and mushrooms and stir-fry until cabbage is soft and wilted, about 3-4 minutes.
Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil and cook for 3 minutes.
Dissolve the cornstarch in the cooking sherry and add the mixture to the skillet.
If it seems a little dry, add the extra 1/4 cup chicken broth.
Add the chicken and heat through.
Serve over the cooked brown rice and topped with sesame seeds and reserved crushed wonton skins.

Nutrition Facts : Calories 515.7, Fat 20.9, SaturatedFat 3.3, Cholesterol 53.9, Sodium 563.5, Carbohydrate 54.3, Fiber 6.8, Sugar 7.4, Protein 27.4

CHICKEN CACCIATORE

Chicken Cacciatore image

Provided by Ellie Krieger

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste

Steps:

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Nutrition Facts : Calories 302 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 105 milligrams, Sodium 418 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 45 grams, Sugar 6 grams

TURKEY CHOP SUEY

Turkey Chop Suey image

This recipe makes use of cooked turkey meat. You may have leftover Thanksgiving turkey or you may cook up a breast specially for this. Either way, this is a very good mix of the turkey with vegetables. A garnish of chow mein noodles adds delicious crunch. This recipe comes from "Slow Cookers for Dummies" by Tom Lacalamita and Glenna Vance.

Provided by Lorraine of AZ

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
4 scallions, white and green parts, thinly sliced
3 stalks celery, sliced thin
8 ounces white mushrooms, thinly sliced
3 cups shredded green cabbage
2 cups fresh bean sprouts
3 cups cooked turkey, cut in 1-inch cubes
3 tablespoons soy sauce
1 tablespoon dry sherry or 1 tablespoon white wine
1/4 cup chicken broth
1 tablespoon cornstarch
2 cups hot cooked white rice

Steps:

Heat the oil in a large skillet or wok until very hot. Add the scallions, celery, mushrooms and cabbage and stir-fry until cabbage is tender, about 3-4 minutes.
Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1-2 minutes.
Combine the broth and cornstrch to make a smooth paste. Add to pan and stir-fry for 1-2 minutes, or until the sauce has thickened. Seerve with white rice.

Nutrition Facts : Calories 442.9, Fat 12.7, SaturatedFat 2.8, Cholesterol 79.8, Sodium 918.2, Carbohydrate 39.6, Fiber 4, Sugar 6.3, Protein 39.3

PORK, BEEF OR CHICKEN CHOP SUEY

Pork, Beef or Chicken Chop Suey image

This is a wonderful recipe to use leftover meat, and so easy to make!...you can even add in cooked shrimp! You can use fresh mushrooms but they will have to be cooked first to release their moisture.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons soy sauce
1 tablespoon corn syrup or 1 tablespoon brown sugar
2 cups cooked beef or 2 cups cooked chicken, cut into thin slices
2 tablespoons cornstarch
1 cup cold water (can use chicken broth also, make certain that it is cold or it will not mix with the cornstarch)
4 tablespoons vegetable oil
1 onion, sliced
2 tablespoons minced fresh garlic (or to taste)
1 red bell pepper, seeded and sliced (can use green)
3 celery ribs, diced
2 cups canned mushroom slices, well drained
salt and pepper (I just use one or two cans for this)
2 cups fresh bean sprouts
green onion, finely chopped (optional)

Steps:

In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
Heat the oil in a wok or large skillet until hot.
Add in onions slices; stir-fry for 2 minutes.
Add in garlic and sliced vegetables; stir-fry for 2 minutes.
Add in the meat mixture; stir-fry for 2 minutes.
Add in the cornstarch mixture; stir for 2 minutes.
Add in the bean sprouts and cook, stirring for about 2 minutes.
Season with salt and pepper, and
Add in more soy sauce if desired.
Transfer to a large bowl sprinkle with chopped green onions if desired.
Serve with rice.